Meet your new favourite mushroom recipe! Rice infused with earthy mushroom flavour tossed through with caramelised mushrooms, this Mushroom Rice is worthy of being a meal by itself.
Also see Baked Mushroom Rice!
A Mushroom recipe for mushroom lovers!
This one is for mushrooms lovers! Though….in all honesty, I know not of any mushroom haters. I’m a Banana Hater (slimy horrible, stinky thing!).
I know a hater of all things “bouncy” (fish cakes, tofu etc), a capsicum hater, and a hater of all things that smell like…..errr…. wind. Egg, popcorn and corn apparently fall into this category.
But I’ve never heard of a Mushroom Hater. Have you??
This recipe is pretty straight forward. It has a giant mound of mushrooms in it – 750g / 1.5 lb to be exact – which does take time to cook until golden. But the cooking part is a cinch.
How to make Mushroom Rice (my way!)
There are a couple of things I think I do differently to most Mushroom Rice recipes. Nothing schmancy, this is just the way I do it:
Stir through some browned mushrooms at the end – So brown them, then remove them, and add some of them back in at the end. This is because the mushrooms that are cooked with the rice lose their caramelisation and we all know what a fan I am of the golden bits. Always the best flavour!
Rice is stained brown from the mushrooms – If you cook the mushrooms on high heat and brown them nicely, the base of the pot will basically be entirely brown. And when the broth is added, it deglazes the pot so all that brown stuff* mixes into the broth and all that flavour ends up in the rice. You’ll see it in the video (below the recipe, where it always is!)
*It’s called fond! That’s the technical term. 🙂
What to serve with Mushroom Rice
Personally, I’m happy scoffing down a giant bowl of this as a meal in itself!
But it usually makes an appearance as a side dish. I can’t think of any main that it wouldn’t go well with – and it also pairs well with any cuisines as well. It’s just as at home alongside your favourite Roast Chicken as it is with Chinese BBQ Pork. I’d serve it with Steak with Creamy Peppercorn Sauce, a Steak with Argentinian Chimichurri Sauce or even a Steak with a Japanese Butter Sauce.
And here are a few suggestions for some quick and easy main dishes that Mushroom Rice would be a terrific side for:
Quick mains to serve with Mushroom Rice
Enjoy! – Nagi x
Watch how to make it
Rice with Mushrooms recipe video! Note the part where I add some of the broth to deglaze the pot and it turns a dark brown colour, that’s why my rice is brown (and extra tasty! 😉 ).
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Mushroom Rice Recipe
Ingredients
- 2 – 3 tbsp olive oil , separated
- 30g / 2 tbsp butter
- 750g / 1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 1 1/2 cups long grain rice, uncooked (Note 2)
- 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 – 2 cups green onions , sliced
- Optional: More butter to stir through
Instructions
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden).
- If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes:
Nutrition Information:
More Mushroom recipes – for mushroom lovers!
There’s a LOT of mushroom recipes around here….and I don’t see myself stopping anytime soon!
Life of Dozer
Mmm…. Mushroom Rice….
Do you think it would still work if I cook the brown rice in the rice cooker, then once it’s cooked add it to the mushrooms in the pot?
I have better luck with brown rice when it’s cooked in the rice cooker.
Hello all. Just made this for lunch on a cold, snowy day in Chicago. I added sautéed chicken and boy was this dish delicious! Thanks!
I try to be carb free, but this looks delicious. Would it be possible to substitute rice for cauliflower rice instead?
Hi Nagi, may I make this dish the night before for next day lunch? will it still be ok?
Yes! It reheats great in the microwave!
Would it be good with a little soy sauce?
Greetings from Sweden!! 😀
Oooh I found this recipe yesterday, and it looks so delicious!! I am a huge mushroom lover, and can’t wait until I can try it tonight.
Just wanna ask, with the mushroom rice as a side dish what would you recommend has a maincourse to it? 🙂
I was thinking chicken when reading the recipe, but just wanna hear your thoughts and tips on what I can make to it.
Have a good day and happy holidays!! 😀
If freezing this dish, how would you reheat?
HI Tobi! I’d bring to room temp then microwave 🙂
Yummy and very easy! I added chicken thighs
That’s so great to hear Judy! Thanks for letting me know – N x ❤️
love this recipe will definitely make it again and again!
So glad you enjoyed this Sonja!!
Could you possibly cook chicken breast in with the rice, if so, how?
Hi Naomi! I would use chopped chicken thigh fillets. Brown it in the pot, remove then add 2nd lot of mushrooms to brown. Add chicken back in with the rice then proceed with recipe!
Love this mushroom rice Nagi! And the rice turned out just nice, not soggy. I used jasmine rice. Thank you for the recipe! 😊
That’s so great to hear Syulie! Glad you enjoyed it! N xx
This looks delicious, I will try it tonight. Is there a way I could add more veggies to it? Maybe some cauliflower or broccoli? Trying to get the kids to eat more vegetables is always a challange 🙂
I bought a bag of “Super Blend” shredded veggies that I am going to add to this recipe. Super Blend has brussel sprouts, napa cabbage, kohlrabi, broccoli and kale. I may also add some shredded beef and make this a one pan dinner.
Definitely! I would roughly hope them and pop it in the rice 🙂 You won’t need more water because they don’t absorb water. 🙂 N x
Thanks! I will try that 🙂
Hi Nagi….i did an easy cooking class and was taught there, that the ‘brown stuff’ left at the bottom of the pot is very special, full of flavour and yummi-ness and is called ‘Umami’….A lot of the taste from your roast or browned stuff lies there, so one must then use that for flavouring the next item you make in the same pot…yummi !
You’re right Jean! Massive umami!! 🙌🏻
Amazing! Absolutely failsafe. I’m stunned that I suggested to my husband that I cook it. He said he would. He watch the video, read the instructions, took his iPad into the kitchen and WOW!!!!! He’s a business executive, not a chef. He has about 4 meals that he can cook …. and now FIVE. And I’d have happily paid for this in a top class restaurant.
OH WOW!!!! I am so super happy to hear that Celine! Go give your husband a big thank you hug! ❤️
Oh wow, Nagi… thank you so much for a) replying. I thought this was just another comment I left that would disappear into the dark depths never to be seen or heard of and totally forgotten! And b) for the fabulous recipe.
I can’t take all the credit for finding it though. I am a Facebook friend to a lady who runs her own Healthy Meals with Martha group and she brought this recipe to her group’s attention. She’s a very special person and bBeing a friend of hers and a member of her group, I saw it, picked it up from there and posted my hubby’s progressive pics from start to finish of his making it (preceded with one pic of the protein we were serving it with, which was oven roasting bag chicken thighs, skinless n boneless) and it was all great. That said, I liked the mushroom rice even better than the chicken as did my 15 yr old son who has many food allergies!!! So this was a perfect dish for him too. Is there a way you could say hi to Martha and that you know she’s brought your recipe to many other members who love it, herself included? I obviously don’t want to publicise her email here … so is there a way we could get in touch privately so I can give her details? Hubby away on a business trip now but he was soooo pleased with himself when I told him I loved it (genuinely .. not just in a wife saving husband’s feelings kinda way because he’d made such an effort. It was genuinely fabulous)! Just wait till I show him this. Maybe now he’ll BELIEVE me! Or if you can see my full name, you can find me on Facebook?
Hi Celine! Maybe you could show her this message? 🙂 So she knows that I KNOW that she shared my recipe, and that I’m sending her my thanks! 🙂 N x
DOH! Why didn’t I think of that?! Probable brain failure due to overexcitement at you even replying. Of course I’ll show her this and she’ll probably want to add her own comment too. By the way, my teen son with the food allergies …. we had some left which we were going to share tonight. I told him to help himself and I’d eat later. He’s just come and very sheepishly told me “Sorry mum, I’ve eaten it all cos is it REALLY nice”! I think it tastes even better as leftovers once the flavours have intensified. Off to check out your other recipes now. Thanks again 🙂 Celine.
wow the mushroom dish is amazing, i will try to make this dish for family, thank you
Hope you love it!!
I’m a “mushroom hater”, but my husband will love this dish!
Hope he does! (You should try it too.. 😜)
I’ve always said that if I had one food that I was forced to live on for the rest of my life it would be rice (and soya sauce). I’ve made rice every way a person can think of, but most times the rice is just an excuse to use the soy sauce. I’ve never commented on a recipe in my 29(ish) years, but this one deserves a mention. For the first time I’ve foregone the soya sauce because it is not needed. The flavor of the mushrooms and garlic and everything else is PERFECT. I used cremini mushrooms and only had mushroom/beef broth so did a half and half. Even my husband (who never was a big rice fan) asked me to put it in his lunch tomorrow. GREAT recipe!!!!! and my first recipe post ever!
WHOOT! So pleased to hear that Connie! N x
I noticed the baked version differed from the stove top version due to the addition of thyme. I did find out I don’t care for thyme ☺. Other than that I am totally addicted. Thanks for a wonderful recipe.
That’s all good Linda! We should all adjust to our own taste 🙂 I add thyme to the baked version to add a wee bit more flavour because it lacks the extra flavour you get from caramelising in the stove top version 🙂 N x
This is really delicious. I used smoked basmati rice and at the end we added freshly grated, high quality parmesan reggiano on top and served it with roasted garlic brussel sprouts and halibut.
That’s terrific Karen! Thanks for letting me know! N x ❤️
I tried this recipe today. The mushroom rice tasted wonderful and my family enjoyed it! Thank you for sharing this recipe 😁
That’s terrific to hear Julie! Thank you for sharing your feedback! N x ❤️
I’m really excited about this recipe, but my mushrooms left a TON of liquid, so I had no “bits”. I only used 2 cups of broth because I was afraid with that extra liquid that it would turn out soupy. So we’ll see what happens 15 minutes from now!
Hi Amy! Crank up the heat, that liquid evaporates 🙂 Did you see the video?? N xx
Fond is the word. 💚
Thank you Cathy!!! ❤️